Randolph M. Jones wrote:
> Steve Wertz wrote:
>> On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
>> > wrote:
>>
>>
>>> I have followed the various threads here about the Weber and decided to buy
>>> one.
>>>
>>> I have an operational question I hope y'all can answer.
>>>
>>> I want to take out the water pan and smoke my ribs on the high level, so the
>>> pork fat will drip on the charcoal and give up that wonderful barbecue
>>> smell. Will that work? Is there anything special I should know?
>>> cliff, from pgh
>>
>>
>> To me, that "wonderful BBQ smell" comes from the vapors of the
>> meat and the smoke, not from the sizzling fat. That's something I
>> liken more to grilling.
>
> When I use the water pan in my WSM, one of its functions is to catch all
> that fat, and prevent it from burning on the coals. I want to try using
> sand instead of wtter, but then what do I do to keep the fat off the
> coals (and presumably also out of the sand)? I imagine putting foil
> over the sand to keep the fat out of the sand, but then won't it just
> flow off the foil and onto the coals? How do I prevent that? Or do I
> need to?

Why bother? I don't have a WSM, but my Kamados are round, have the grill right
over the coals and I rarely use a drip pan, only use a heat deflector when
baking pizza or bread, and *NEVER* use a water pan. The dripping grease/fat
burns off, but in the controlled air-flow environment to keep the temperature
where I want it, there are no flare-ups. Just watch out for FLASHBACK when you
open the lid, though.

BOB